Risotto with salmon
When Butter and Rice meet Salmon fillet we call this perfection
200 g Rice
70 g Butter
110 g Onions
100 g Pecorino
50 ml White wine
0.25 tsp Salt
0.5 tsp Black pepper
400 g Salmon
Salmon risotto, in one word – irresistible. Your time of reward. Soo Tasty with Soo Foodies!
- For original taste use Arborio rice
- Pecorino cheese is our choice for risotto, yet parmigiano is another option
- Fry the onion slightly
- For authentic flavor add vegetable or chicken broth instead of water
Cut the onion. Fry it in 50 g butter for 2-3 minutes. Add the rice, stir and fry another 2-3 minutes. Add 50 ml white wine. Pour some warm water and repeat all the time until the rice gets al dente.
When ready take it away from the heat and add 30 g pecorino cheese and 20 g butter. Stir well and add ¼ tbsp. salt and black pepper.
Fry the salmon fillet from both sides for a few minutes. Place the risotto in the plate and add over it 3-4 slices of pecorino cheese. On the top place the salmon fillet. Serve warm.